Moroccan Yam Salad

*this recipe is inspired by PCC's Moroccan Yam Salad  

 Ingredients

• 2 1/2 pounds yams
• 6 tablespoons olive oil, divided
• 1 1/2 teaspoons ground cumin, divided
• 1 1/2 teaspoons paprika, divided
• 1/8 teaspoon cayenne pepper
• 1/2 teaspoon sea salt, divided
• 1/2 teaspoon minced garlic
• 2 tablespoons lemon juice
• 1/4 cup chopped fresh Italian parsley
• 1/4 cup chopped fresh cilantro
• 1/4 cup sliced almonds
• Traditional Balsamic 
• Garlic Infused Olive Oil 

Instructions:

1. Preheat oven to 425° F.
2. Cut yams into wedges and toss with 1 tablespoon garlic olive oil, 1/2 teaspoon cumin, 1/2 teaspoon paprika, cayenne pepper and a pinch of salt.
3. Roast in the oven on a baking sheet until tender, about 15 minutes.
4. To make the dressing, combine garlic, lemon juice and remaining cumin, paprika and salt in a small bowl. Whisk in remaining oil; stir in parsley and cilantro.
5. Gently combine yams with the dressing and top with sliced almonds and traditional balsamic vinegar.

Photos by Leslie Carvitto